Teriyaki Chicken Rice Bowl
A quick and satisfying homemade Teriyaki Chicken Rice Bowl, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil (for frying)
- For the Teriyaki Sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil (optional)
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 3 tsp. cornstarch (for thickening)
- Garnish: Sesame seeds and chopped green onions
- Serving Side: Rice (white or brown) and steamed veggies (such as broccoli, carrots, or bell peppers)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until it is browned and cooked through, about 5-7 minutes. Ensure there’s no pink remaining.
- While the chicken cooks, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium bowl to create the teriyaki sauce.
- Once the chicken is fully cooked, pour the teriyaki sauce into the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.
- Immediately serve your teriyaki chicken over a bed of rice and steamed veggies. Garnish with sesame seeds and chopped green onions.
Notes
Use fresh ingredients for the best flavor. Adjust the thickness of the sauce to your preference.
Find it online: https://thisrecipe.site/teriyaki-chicken-rice-bowl-recipe/